Sausage & White Bean Cassoulet




500 g dried white beans

2 spicy sausages

2 Tbsp butter

1 cup diced white onion

1/2 cup diced carrot

1/2 cup diced celery

2 cloves of garlic, chopped

1 cup red wine

2 Tbsp tomato paste

4 sprigs of thyme

2 bay leaves

2 cups chicken or beef stock

Serves ?


Soak the beans overnight in cold water.

In heavy bottomed pot, heat the oil and brown the sausages. Remove them from the pot and melt the butter in it.

Sweat the onion, celery, carrot and garlic.

Deglaze with the red wine. Add the tomato paste, thyme, bay leaf and beans. Cover the beans with stock. Return the whole sausages to the pot and simmer until the beans are soft.

Season with salt and pepper.

Serve with roasted rack of lamb

Source: cooking class at Shrimp Cocktail, 2010